Green Eggs and Ham

That is right…Just like the Dr. Suess classic, green eggs! The only difference is with this recipe, the eggs are green because of pureed kale instead of a creation of the magical mind of Theodore Suess Geisel.

Ingredients

1 packed cup of kale (cooked)

½ cup coconut milk

6 free range eggs

¼ cup onion (diced)

½ cup Tannadice Farms black forest ham

(julienned)

1 tablespoon garlic (minced)

½ teaspoon sea salt

½ teaspoon paprika

Directions

The easiest way to cook the kale is to chop into pieces and remove any large stem pieces. Next add the kale to a large pre-heated fry pan along with ¼ cup of water. Stir regularly until the kale is dark green and completely wilted. Remove from the pan and set aside.

Once the kale has cooled a little squeeze any excess water and add to a food processor or blender with the coconut milk and one of the eggs. Puree until smooth. Alternatively you could use and immersion blender.

Whisk the remaining 5 eggs in a large bowl with the pureed kale mixture, salt and paprika. Make sure you whisk until everything is incorporated well.

Now preheat your egg pan on medium heat. Add a touch of butter or oil and then the onion and ham. Sauté, stirring regularly, until the onions are lightly browned.

Add the garlic and sauté, stirring frequently, for about 1 minute longer.

Now add a bit more butter or oil and then the egg mixture and scramble. Once the eggs are finished, serve with some extra veggies and a piece of toast and enjoy your green eggs and ham!

PREP
15 mins

COOK
10 mins

Variations

If you are making this for young children you may want to skip the onions and garlic if necessary and don’t tell them that kale is making the eggs green 🙂

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Michael creates great tasting recipes that the whole family can prepare and enjoy together. Michael brings with him years of international experience as an executive Red Seal Chef, and a personal passion for cooking with the natural, local and unprocessed foods found at any Country Grocer.

Check out some of our recipes proudly crafted from local Vancouver Island Chef Michael Williams.